This is so simple it’s borderline between a list of ingredients and a recipe. Yet ingredients, when they are good, the simpler the better, right?
Seasonal is exactly the way I like to eat my vegetables, but still, they’re a far cry from what I remember eating growing up, a time where you didn’t have to look for organic, much less pay so much for it because it was organic. Am I getting nostalgic or what?
I found this gorgeous pumpkin (below) and decided to do something about it. Roast it with herbs and olive oil to be more specific.
Simple steps to make this recipe:
- Cut the pumpkin in wedges and put on a baking tray.
- Sprinkle with dried herbs, salt, and pepper.
- Drizzle with some olive oil.
- Roast until charred and soft.
- Serve with crumbled goat cheese and extra olive oil.
We call this English pumpkin, have no idea why exactly, but it’s pretty common after the butternut squash – my absolute favorite and very popular here – both very different in shape and flavor.
We call it English pumpkin here, I live in Buenos Aires. I wonder if that's the name in other countries too.
Tips for making this recipe:
- Wedges: cut medium-large wedges as they tend to shrink quite a bit after baking.
- Herbs: I used thyme and sage but innovate with what you have at home.
- Spices: it's good to add some ground cayenne or hot paprika if you want pumpkin with a kick.
- Cheese: goat cheese is my favorite, but again, innovate with your favorite.
This is a super easy side dish where the flavor comes from the pumpkin itself. So it's best to make when in season.
Let me know if you make this recipe! I’d love to hear what you think about it.
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Roasted Pumpkin with Goat Cheese and Herbs
- Prep Time: 10
- Cook Time: 45
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Side dish
- Method: Baking
- Cuisine: American
Description
Thick wedges of pumpkin are roasted with herbs and served with a sprinkle of crumbled goat cheese. A seasonal recipe that lets the vegetable shine! Easy and delicious.
Ingredients
- ½ medium english pumpkin (cut into 1-2 inch wedges)
- 3 o 4 Tbs olive oil
- Salt
- Black pepper (freshly ground)
- Dash of cayenne or hot paprika (optional)
- Sage and Thyme (fresh (1 Tbs each) or dried (1 teaspoon each))
- 2 oz (60g) semi-hard goat cheese
Instructions
- Preheat the oven to 350ºF / 180ºC.
- Arrange the pumpkin wedges on a baking tray.
- Drizzle with olive oil, and sprinkle with salt, pepper, cayenne if using and herbs.
- Bake for 15 minutes, and lay them on their sides. Continue baking for 15 more minutes, turn them on the other side and bake for 15 more minutes, or until golden and soft.
- Transfer the pumpkin to the serving platter, scatter goat cheese on top, a drizzle of olive oil, a sprinkle of herbs if you want and serve.
Notes
Tips for making this recipe:
- Wedges: cut medium-large wedges as they tend to shrink quite a bit after baking.
- Herbs: I used thyme and sage but innovate with what you have at home.
- Spices: I don't add anything more than some black pepper, but add some hot paprika if you want pumpkin with a kick.
- Cheese: goat cheese is my favorite, but again, innovate with your favorite.
Keywords: pumpkin with herbs, roasted pumkin
It looks so good! Going to try and top it with a pomegranate balsamic.
Ahhhh, these photos are stunning, Paula. Roasted squash is one of my favourite things to eat so I have no problem recreating this dish as we enter the cold winter months. Just looking at your pictures makes me feel all cozy inside. Wish I were at home in my pjs and my oven on instead of at work (blech).
Beautiful, beautiful photographs Paula. Gorgeous in its simplicity. You've put perfect flavours together, I haven't quite roasted pumpkin in this way before. Thanks for the inspiration! xx
It's so true, "the simpler the better". I love roasted squash, and with goat cheese and thyme, even better! Just gorgeous Paula!
Hola, Pau. Me encanta este modo de preparar zapallo. En Córdoba se lo llama zapallo de Brasil .... Es tal cual lo describís: lo simple muchas veces es lo mejor logrado. Igual con lo de las frutas en el camino de la escuela, antes lo orgánico nos venía dado singularmente. El placer de leerte, como siempre. Y ni qué hablar de las fotos. Son impecables en todos los sentidos.
XOXO
Hi Paula,
I agree! Simple and seasonal are the way to go! and I love recipes like this. . so simple, yet absolutely delicious. I can taste the roasted pumpkin from your fabulous photos. . and congrats on the e-mag! I was trying to get it to translate to English but did not have any luck. In any case, I saw your photo and "Vintage Kitchen". . woot woot!! I will try again. . I really want to read it! that must have been so much fun!
Eating seasonally makes all the difference. This looks like one of the more gorgeous fall dishes that I've seen. And I love the thought of pairing the tangy goat cheese with the pumpkin. Thank you for sharing!
i agree with you paula, simple treatment is best. roasted pumpkin - it's very popular here in australia as well - works so well with woody herbs like sage and some heat from smoky paprika or dried chili, my favourites. i haven't tried it with goat's cheese though!
Oh, I LOVE the caramelization of your pumpkin slices...and the flavors added sound like a divine fit! Beautifully done!
Beautiful recipe! I sometimes grill rings of accorn squash, but haven't done that in a long while, thanks for inspiring me to go in that direction...
goat cheese and pumpkin is a great combination!
Thanks for adding my pumpkin pickles to your round up. Your recipe looks great. I much prefer savoury preparations of squash and pumpkin over ones doused with sugar (or *shudder* marshmallows).
It's an awesome recipe! We have a lot of pumpkin in syrup here, and pickles sounds so good. I agree on the marshmallows..
Oh, I have to find and try the English pumpkin. I bet I have passed it in the store and now I know! Love the goat cheese and pumpkin combo. This looks so delicious!
I made your Triple Chocolate Peanut Clusters this past week and it continues to be one of my favorite recipes. It is easy and delicious. Just an FYI - check the link in recipes, it goes to focaccia bread? I did a search and found it, so all is well! 🙂
Thanks for the heads up Christine! Fixed it
Simple and delicious! I could eat this as my main with a light salad on the side and would be a very happy camper. Take Care, BAM
Did you say simple...sign me up. Roasted pumpkin and goats cheese are a great flavour combination.
Esos trozos de calabaza se ven deliciosos. Qué receta tan sencilla y llenar de sabor. Este fin de semana he cogido hierbas aromáticas del huerto así que aprovecharé la temporada de calabaza 😉
Truly a celebration of autumn, Paula. Love the image of your picking plums with your brother on the way back from school. Appreciate the how-to on baking the English pumpkin, too.